Meatballs with milk and bread stuffing
Cooking time45 min
Juicy, lush and delicate taste of the burgers! Burgers one of the easiest and the most popular dishes that is prepared for the daily menu, they are combined with almost any side dish. Each family usually has its own proprietary recipe. Stop for plain cutlets with bread and milk.
Prepare the ingredients on the list. The stuffing can use any of pork, beef, chicken or mixed, depending on desired calorie ready meals. Stuffing can be purchased ready-made or cheat on the grinder independently of the fresh meat, the second option is better, you can be confident in the quality of the finished product.
The bread can be white or use a baton, not necessarily it has to be fresh, suitable for day old bread. Cut crusts from bread, crumb cut into small pieces, put in a bowl and pour warm milk. Milk is better to heat up the bread faster soaked.
Onions clean from the husk and finely chop with a knife, if the meat to cook meat, the onions can be together with him to overwind through a meat grinder. Optional for flavor you can add a couple of cloves of garlic is optional, but, most importantly, add the onion, he will give the meatballs not only taste but also the juiciness.
In a bowl with bread (milk pressing out crumb is not necessary) add the minced meat, onion.
Beat egg, add salt and ground black pepper to taste. Who likes burgers with a variety of aromatic flavors, you can add any seasoning or spices, for example, Khmeli-suneli, ground coriander, paprika.
Mix thoroughly the ingredients until a homogeneous consistency of the mass. Stuffing it is desirable to repel, to burgers turned out to be more soft, gentle and lush. It can be done in the process of forming the meatballs, just a little longer to leave from hand to hand.
Coat formed patties in wheat flour, pour on plate or in breadcrumbs to crisp. In a pan pour oil, heat it.
Fry the patties on both sides until Golden brown. Then in a pan pour half a glass of water, the fire diminish to a minimum, the pan cover with a lid and simmer the meatballs for about 25 minutes. During this time all the liquid in the pan should evaporate. Turn off the heat, remove the lid from the pan. Give the meatballs a little dry in the pan and served them to the table. Bon appetit!